1 large onion, chopped
4 cloves garlic, finely chopped
2 T balsamic vinegar
1 T (each) powdered cumin, ginger and corriander
2 15 oz cans low-sodium black beans -or- 4 C cooked black beans
1 C long grain brown rice
3 T HP, A1 or any other non-fat steak sauce
    For garnish:
green onions, sliced
cilantro, chopped (Chinese parsley)
tomatoes, chopped
tofu sour cream (see recipe index)

Saute onion and garlic in balsamic vinegar (or water) until onions are tender. Add ginger, corriander and cumin, and cook an additional minute. Add beans and cook another 2-3 minutes until hot. Stir in steak sauce until thoroughly mixed. Serve with small plates of tomato, tofu sour cream and green onions to be added at the table.

4 servings, each 429 calories:   6% from fat (2.7 g),  76% from carbohydrates (82.6 g),  19% from protein (20.3 g).  Sodium 168.4 mg,  Fiber 10.8 g.

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©2005 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org